For the Sauce:
3 Tbsp mint jelly
¼ cup Flying Olive Black Currant Balsamic Vinegar
1 Tbsp Flying Olive Gremolata or Eureka Lemon EVOO
1 tsp honey or agave nectar
¼ tsp kosher salt (optional)
Mix together ingredients for the sauce in a small saucepan. Simmer for about 10-20 minutes or until the sauce coats the back of a spoon. It will thicken a bit as it cools so be careful not to overcook it.
Submitted by Barb L.